VEGETABLE CHINESE NOODLES
MAKES 4 SERVINGS.
8 oz pkg Chinese noodles
12 oz pkg slaw
2 tsp toasted sesame oil
14 oz pkg extra firm tofu, drained, cut into cubes
1/4 cup oil
6 green onions, cut into pieces
1 tbs minced peeled ginger
Two 5 oz pkgs sliced mushrooms
2 cups vegetable broth
2 tbs soy sauce
2 tsp cornstarch
Bring a pot of salted water to a boil. Add noodles and slaw, cook until noodles are al dente and slaw is tender. Drain, then transfer to a bowl. Add sesame oil, season, toss. Spread out tofu on a towel, lay another towel on top, press to remove water. Heat 2 tbs oil in a pot. Add tofu, cook until golden. Transfer to paper towels, season. *HEAT remaining oil in pot. Add green onions and ginger, stir fry 30 seconds. Add mushrooms, stir fry 3 min. Add broth, soy sauce, and tofu, season. Cook until liquid is reduced by half. Whisk 3 tbs water and cornstarch in a bowl, add to pot, cook until thickened. Add noodles, toss. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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